DNA samples are collected from live cattle when they are young, then these samples are tested for the presence of genetic markers in the Calpain and Calpastatin genes. These genes are involved in the post mortem tenderization process.
The right combination of Calpain and Calpastatin act to break down muscle fibers, thereby naturally tenderizing meat. Cattle that do not have the positive forms of these genes will likely produce tough beef.
|